OK, so unless you’ve been living under a foodie boulder for the past, er, year, you’ve probably seen countless of pictures of hasselback potatoes floating around the internet. Unfortunately, all of these recipes are LOADED with butter and cheese…and while I have a problem with neither in moderation, I don’t think that a vegetable side dish should contain an entire stick of butter and up to a cup of cheese. Mine are made with olive oil and rosemary, and are so pretty and so tasty…I could eat the entire batch, if you wanted me to. Really.
Yield 4 servings
1 lb of potatoes (I used mini Yukon Golds and Purple)
1/4 cup of olive oil
1 teaspoon of salt
1 tablespoon of dried rosemary
A good crack of black pepper
Preheat the oven to 450 degrees. Get out the biggest rimmed baking sheet you have–you’ll need lots of space for these potatoes!
Unless you’re a knife pro, you’re going to need some help cutting up the potatoes. Here’s a great trick: use a spoon that’s about the same size as the potato you’re using! Every 1/4-inch or so, cut down until you hit the spoon. Repeat until you reach the end of the potato.
Repeat with the rest of the potatoes and transfer them all to a big bowl. Toss with the olive oil, salt, rosemary, and black pepper.
Pour the coated potatoes on the baking sheet, and bake until tender on the center and crispy all over, about 40 to 45 minutes. Give the pan a shake every 15 minutes to make sure the potatoes don’t stick!
My dad thought they looked like armadillos.